Our Adventures

Well these went down a storm - American style pancakes with a
chocolate twist, topped with slices of banana, custard and then
drizzled in chocolate sauce! They're simple to make, taste amazing
and free from eggs, dairy, gluten, nuts, soya and sesame.

With Pancake Day on the horizon I wanted to create a pancake
that was a step up from the norm. Last year I opted for savoury
ones (you can check out my spinach 'Monster
Pancake Face' here) so this year I was in need of the
sweet stuff again. Now, don't get me wrong, I'll never get bored of
the classics - be it lemon & sugar or golden syrup, but I'm
always keen to indulge in a bit of inventiveness.

So last weekend 'Niece' and I set to work and started filming a
How To Make Free From Chocolate Pancakes, for other children to
enjoy and create themselves (with a little help) this Pancake Day
(Tuesday 4th March).

It's been a busy week of editing, with days turning into nights.
And I'm pretty sure I've single-handedly kept coffee companies
in business this week too, with the amount of cups I've drunk. But
I've loved it, including all the retakes and bloopers (what do they
say about working with kids?!) If you want to see us in action,
click on this link to watch our short video.

A big thank you to everyone who responded to my query last
weekend too - regarding traces of the above allergens in Bird's
Custard Powder (social media is amazing). You gave it the
all clear and so did Premiere Foods who were able to confirm on
Monday morning. That said, please remember to always check every
product label for allergens and allergen traces before consuming.
Manufacturing processes and ingredients can change frequently.

If you attempt to make these pancakes before or on Pancake Day
I'd love to know. Leave a comment below or you can always contact
me on Facebook or Twitter. I know they'll certainly be on the
menu again here come Pancake Day! Enjoy ;)

2 bananas (sliced to decorate) or
you can use blackberries, raspberries or other berries of your
choice, even apple purée makes a great substitution.

Method1.PancakesIn a large
bowl sift and mix together the gluten-free flour, baking powder and
cocoa powder. Then add your dairy-free milk, sunflower oil, vanilla
extract and whisk to make a smooth batter. Set aside while you make
the toppings!

2.Thick CustardFirst,
mix together the custard powder and sugar with a splash of
dairy-free milk to make a paste. Then slowly warm up the rest of
your dairy-free milk in a saucepan, add your paste and stir over
low heat for 3-4 minutes until the custard becomes thick &
creamy.

3.Chocolate SaucePlace
all the ingredients in a saucepan. Slowly heat, stirring
continuously on a gentle simmer until you reach your desired
thickness.

4.Time to cook the pancakes...Drizzle some oil in a non-stick frying pan and heat over
a medium heat. For each pancake spoon 1-2 tablespoons of batter
into the pan and flip your pancake over when you start to see
bubbles appearing on the top (1-2 mins). Then cook for a further 30
seconds on the other side. Stack your cooked pancakes on a plate,
ready for the next step.

5. The finalé! Serve by stacking two pancakes on top of each other. Add a dollop
of thick custard and a few banana slices on top. Then drizzle with
chocolate sauce!

Disclaimer
Please note the content on this website should never be used to replace the professional advice, medical care, diagnosis or treatment of a doctor. Therefore Allergy Adventures is not responsible for any consequences that may arise from using the information on this site.